Submitted By: Pat Sarikelle

Ingredients:
4 large tomatoes
8 ounces mozzarella (or other soft cheese) roughly chopped
8 leaves fresh basil – shredded
8 ounces of orzo pasta
Small onion - finely chopped
Tablespoon of capers (optional)
Juice of one lemon
Olive oil – 2 tablespoons for onion sauté, additional to oil pan
2 chicken bouillon cubes
Salt/pepper to taste
Chopped parsley for garnish (optional)

Directions: 
Cook orzo according to package directions Cut tomatoes in half from stem to blossom end and scoop out center Sauté onion in olive oil When onion is soft, add tomato centers and bouillon -- cook until cubes dissolve Add capers, lemon juice, cooked orzo to onion/tomato mixture and simmer till liquid is absorbed Add mozzarella and basil and stir until mixed Divide mixture and heap into the tomato shells Put "boats" on lightly oiled pan and run under broiler until cheese melts Top with parsley if desired Serves 8 (half tomato per serving)

OPTION: Substitute shredded cooked chicken for cheese